Another tuesday, another taco. And this one’s a doozy.

Taking their cue from mexican street food (and my husband’s inexplicable love of el pollo loco), chicken tacos al carbon are deceptively simply. Chicken breasts are marinated and air fried, then diced up and tossed with fresh cilantro and onions, and spooned on to street taco sized flour or jicama tortillas.

And let me tell you guys… these tacos are devoured by the plateful around here.

Ingredients:

5 chicken breasts

3 Tbsp avocado oil

1 tsp paprika

2 tsp italian parsley

2 tsp trader joes onion salt

1/2 tsp white pepper

1 tsp sea salt

1 bunch of cilantro, leaves removed

1/2 white onion, diced

limes, quartered

Directions.

Preheat air fryer to 420.

In a small bowl, combine paprika, italian parsley, onion salt, white pepper, and salt.

Place chicken breasts between two sheets of saran wrap, and pound evenly to about 1/2 inch think.

Place chicken in a large bowl. Add herb mixture and avocado oil. Mix to combine.

Place chicken breasts in preheated air fryer.

After 10 minutes, flip breasts over. Cook for an additional 10 minutes.

Let sit for 5-10 minutes before cutting into cubes.

Once cubed, toss with cilantro and diced onions.

Spoon mixture into tortillas, store bought, homemade, or jicama if following whole30, low carb, paleo or keto.

Squeeze a splash of lime juice over each taco before serving.